Macaroni Salad with Sweet Pickles

• 160 g Macaroni
• 2 Egg
• 80 g Celery
• 60 g Red onion
• 90 g Sweet gherkin pickles
• 120 g Mayonnaise
• 2 tsp Dijon mustard
• 2 tsp Apple cider vinegar
• 10 g Fresh dill
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Bring a large pot of well-salted water to the boil. Cook the macaroni until just tender, then drain well in a colander and rinse briefly under cold water to stop the cooking. Shake off excess water and tip into a mixing bowl to cool.
2. Meanwhile, place the eggs in a small saucepan, cover with cold water and bring to the boil. Reduce to a gentle simmer for 9 minutes, then drain and cool under cold running water. Peel the eggs.
3. Finely dice the celery, red onion and sweet gherkin pickles. Roughly chop the fresh dill. Chop the eggs into small pieces.
4. In a small bowl, whisk together the mayonnaise, dijon mustard, apple cider vinegar, fine sea salt and black pepper. Add the dressing to the cooled macaroni along with the celery, red onion, sweet gherkin pickles, eggs and dill. Fold gently until evenly coated.
5. Cover and chill for at least 20 minutes so the pasta firms up and the flavours develop. Taste and adjust seasoning if needed, then serve cold. If it thickens too much, stir briefly to loosen before serving.

Made this recipe? Rate it — a comment is optional.